Hot & Soul

Salad with bibb lettuce, arugula, pickled beets, cukes, sweet onion, chili agave toasted sunflower seeds and lemon mustard vinaigrette.

Cucumber, edamame, marinated tofu, with sesame oil, rice vinegar, soy sauce, mint and rooster sauce.

Country pate with pickles, grainy mustard, caramelized onions and orange marmalade.

Shrooms and sherry cream.

Manchego and cream cheeses with pistachios and grilled croutons.

Coconut polenta with shroom gravy, crispy onion, ginger, garlic and sprouts.

Shrimp served with bread for dipping.

Curried chickpeas with papadum and basmati.

Chicken stewed on the bone with soy sauce, brown sugar, vinegar, bay leaves, peppercorns, and jasmine rice.

Oxtail meat, San Marzano tomatoes, basil and pecorino.

Pork shoulder stew in tomatillo, jalapeno and poblano sauce, sweet potato, cactus and rice.

With candied cashew, caramel toast and banana jam.

Drizzled with extra virgin olive oil.